Lasagna Soup

This soup likely needs no introduction. I took the building blocks of my all time favorite Lasagna Bolognese and soup-ified it! It's hearty and comforting. Just perfect for the cold weather we've been having!

My only word of caution... add the cooked pasta noodles just before serving. Any sooner and you'll end up with pasta mush. Trust me.

Stay warm!

Lasagna Soup

Ingredients

For the soup

·       2 tbsp olive oil

·       1 lb lean ground sirloin

·       1 large onion, minced

·       3 large carrots, minced

·       2 ribs celery, minced

·       6 cloves garlic, minced

·       1 tsp salt

·       ½ tsp black pepper

·       1 tsp garlic powder

·       1 tsp onion powder

·       ½ tsp dried basil

·       2 15oz cans crushed tomatoes

·       1 cup evaporated milk

·       4-6 cups chicken stock

·       1 cup fresh basil, stems included

·       1 parmesan rind

·       12oz Mafalda pasta noodles, cooked

For the ricotta topping

·       1 cup ricotta cheese

·       1 tbsp fresh basil, chopped

·       ½ tsp garlic powder

·       Pinch of salt and pepper

·       1 cup shredded mozzarella or fontina cheese

For the soup… Heat olive oil in the bottom of deep pot. Add the ground sirloin and brown over medium-high heat. Add the onions, carrots, celery, and garlic. Sautee over medium-low heat until the onions are translucent. Add salt, pepper, and spices. Stir in the crushed tomatoes, evaporated milk, and 4 cups chicken stock. Add the parmesan rind and fresh basil. Bring the soup to a hard simmer, then cover and reduce heat. Simmer soup on low for at least 1 hour until the veggies are soft.

For the ricotta topping… mix together ricotta, fresh basil, garlic powder, salt and pepper until combined in a small bowl. Chill until ready to serve.

Just before serving, cook the Mafalda pasta to al dente per package instructions. Remove the basil stems and parmesan rind from the soup and discard. Stir the pasta into the soup. If thicker than desired, add more chicken stock.

Ladle a serving of the soup into a bowl. Top with a large dollop of the ricotta mixture and a generous sprinkle of cheese.

Serves 4-6

Notes

Resist the temptation to add the pasta to the soup any earlier than serving. If added in advance, the noodles will become quite mushy. For the same reason, I recommend cooking the pasta in a separate pot of boiling water rather than in the soup itself. It’s worth the extra clean-up.

Gluten Free Friendly!

You can find Jovial Gluten Free Mafalda pasta on Amazon!